This delicious dish is as fun to look at as it is to eat, but is definitely falls into the category of “weekend dinner.” It is relatively simple in execution, but it does require having a lot of plates spinning at once, which can be tricky on a week night. Still, the extra effort is totally worth it, and the time it takes is still only about 40 minutes. Plus, even my toddler gobbled it down, which just goes to show how extremely tasty it is!
Again, with this meal, there are a lot of things going on, but it is actually pretty quick if you can multitask. I tend to get the onions and cranberry mixture going right at the beginning so that they are done right about the time that the eggplant is. But if you aren’t one for juggling many pots and pans, it is probably best to do the eggplant first and just keep it warm in the oven while you do the rest.
I can’t reiterate enough how delicious this meal is. It is light but filling and would be great for lunch OR dinner.
Parmesan Crusted Eggplant with Cranberry Goat Cheese and Balsamic Onions
By November 5, 2012Published:
- Yield: 4 Servings
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 30 mins
A vegetarian delight with crunchy parmesan-coated eggplant with sweet cranberries and balsamic onions.
- 1 medium eggplant sliced into coins
- 1/2 C breadcrumbs
- 3/4 C parmesan grated
- 1 tsp salt
- 1 tsp pepper
- 1/2 Cup flour
- 2 eggs
- 2 medium white onions sliced into half moons
- 1 Cup cranberries
- 3 Tbsp brown sugar
- 3 Tbsp orange juice
- 1 tsp cinnamon
- 4 Tbsp goat cheese
- 1 quart Vegetable Oil for frying
- In a shallow bowl or plate, mix the breadcrumbs, parmesan, salt and pepper and set to the side.
- In another bowl, beat two eggs together and set aside.
- In a third bowl or plate, place flour. Set aside.
- Using either a deep fryer or a deep frying pan, set up your oil to get hot.
- Take each round of eggplant and dunk it first into flour, then the egg mix, then the breadcrumb mixture. Be sure to coat both sides of the vegetable
- Once it is breaded, place it into the hot oil and fry it until each side is golden brown. Remove from the oil and place on a baking tray lined with paper towels to soak up the excess oil.
- Prepare all of your eggplant in this way. Once it is all cooked, place the baking tray into a low oven to keep them warm while you prepare the rest of the meal.
- Chop your onions into half moon strips and place with a bit of olive oil into a saucepan to sauté. You want them to get nicely golden brown and soft.
- As they begin to caramelise add a couple of teaspoons full of balsamic vinegar glaze and stir. Continue letting them cook over a low heat while you prepare your cranberries.
- In another saucepan, add in the cranberries, brown sugar, orange juice and cinnamon. Allow them to cook over a medium heat until the cranberries get soft and begin to pop. Stir occasionally to help the process along.
- Make sure to taste the cranberry mixture to ensure it is not too bitter. If you need more sugar, add it.
- To serve: use a bit of the balsamic vinegar glaze on the plate and set two rounds of eggplant on top. On this, place a dollop of goat cheese and surround it with a spoonful of the cranberry mixture. Finally, spoon a bit of the onion mixture on top.